Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 3 tbsp unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/2 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/3 cup unsalted butter, melted
  • 1 cup pecans, finely chopped
  • 1 tbsp all-purpose flour

Instructions:

  1. Place the cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil, then reduce to a simmer for 15–20 minutes until tender.
  2. Drain thoroughly in a colander. Return the drained potatoes to the hot pot for 60 seconds over low heat to steam off excess moisture.
  3. While hot, mash the potatoes until smooth using a potato masher or electric hand mixer on medium speed.
  4. Fold in the softened butter, maple syrup, heavy cream, cinnamon, nutmeg, and salt until fully incorporated.
  5. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  6. Spread the sweet potato mixture evenly into the pan, smoothing the top with a spatula.
  7. In a small bowl, stir together the melted butter, brown sugar, chopped pecans, and flour until a crumbly paste forms.
  8. Sprinkle the pecan mixture evenly across the top of the potatoes.
  9. Bake for 25–30 minutes until the edges bubble and the topping is mahogany-brown.
  10. Remove from oven and let the dish rest for 15–20 minutes before serving to ensure a thick, scoopable consistency.